Science Daily — A University of Arkansas-led research team has found that an effective way to get rid of pathogenic Campylobcter bacteria in turkeys is to use proteins produced naturally by other bacteria. The proteins are called bacteriocins. The researchers found that these proteins can eliminate the detectable Campylobacter and that they can also change conditions in the gut so that the pathogen has fewer places to hide and develop.
“If we can eliminate Campylobacter, we don’t have to worry about antibiotic resistance,” said Dan Donoghue, a UA Division of Agriculture poultry science researcher who led the project funded by the Food Safety Consortium. The UA group worked with USDA Agricultural Research Service scientists led by Annie Donoghue in Fayetteville, Ark., and Norm Stern in Athens, Ga., along with several Russian government microbiologists.